Imagine transforming a simple salmon fillet into a gourmet masterpiece that will have your dinner guests wondering if a professional chef snuck into your kitchen. This Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette isn't just a meal—it's a culinary experience that combines crispy, perfectly cooked salmon with vibrant, fresh greens and a zesty herb vinaigrette that will make your taste buds dance with delight. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 cups mixed greens
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh herbs (such as dill or parsley)
- Salt and pepper to taste
Instructions
- Remove salmon fillets from refrigerator 15 minutes before cooking to allow them to come to room temperature, ensuring even cooking.
- Pat salmon fillets dry with paper towels to remove excess moisture, which helps achieve a crispy exterior when pan roasting.
- Season both sides of salmon fillets generously with salt and freshly ground black pepper.
- Chop fresh herbs finely, reserving some for garnish and mixing the rest into the vinaigrette.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers but does not smoke.
- Carefully place salmon fillets skin-side down in the hot skillet, pressing gently to ensure even contact with the pan.
- Cook salmon for approximately 4-5 minutes until skin becomes crisp and golden brown, without moving the fish.
- Flip salmon and cook for an additional 2-3 minutes, or until fish reaches desired doneness (internal temperature of 145°F).
- While salmon cooks, whisk balsamic vinegar with remaining olive oil and chopped herbs to create the vinaigrette.
- In a separate pan, quickly wilt mixed greens over medium heat for 1-2 minutes.
- Plate the warm greens, place pan-roasted salmon on top, and drizzle with herb vinaigrette.
- Garnish with reserved fresh herbs and serve immediately to enjoy the dish at its peak flavor and temperature.
Tips
- Temperature is Key: Always let your salmon sit at room temperature for 15 minutes before cooking to ensure even heat distribution.
- Moisture Management: Pat your salmon fillets completely dry before seasoning. This crucial step helps achieve that coveted crispy skin and beautiful golden-brown exterior.
- Don't Overcrowd the Pan: Cook salmon in batches if necessary to maintain high heat and prevent steaming instead of searing.
- Listen to Your Salmon: The sizzling sound will tell you when your pan is at the right temperature. A gentle, consistent sizzle means perfect cooking conditions.
- Herb Selection Matters: While dill and parsley work wonderfully, experiment with fresh herbs like chives or tarragon to personalize your vinaigrette.
- Timing is Everything: Watch your salmon closely. Those extra 30 seconds can be the difference between perfectly cooked and overdone fish.
- Rest Your Protein: Allow the salmon to rest for a minute after cooking to help retain its juices and ensure maximum tenderness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 32g
Fat: 27g
Saturated Fat: 5g
Cholesterol: 90mg
